Before It's Too Late

I don't know about y'all but I feel like summer's almost over! Even though it seems like it just arrived (thanks to the foggiest summer in the past 52 years in Santa Barbara), kids, parents and teachers alike are already preparing to head back to school. I'm starting to feel a bit of panic set in, like I have to really take advantage of these final weeks. So before it's too late make this interesting summer salad. Interesting. . . . hmmm, maybe not the most compelling adjective I've ever used to entice someone to make a dish, but it seems the most honest.

When I think of summer, I think of shiny, golden corn, as well as dark, darling blueberries which you can't resist popping into your mouth by the handful. Both are excellent representatives of summer's bounty — and both center stage in this salad. It's a weird combination but a definitely good one.

I don't know if I could eat a quart of this, but I do think it makes a refreshing, tasty and somewhat exciting side dish for a picnic, BBQ or beach banquet. Maybe that's why people call such things "side dishes," because although delicious you may not want to make it your entire meal. I mean do you really want to eat a pound of baked beans? They're enjoyable but perhaps offer a diminishing return the more you eat. But seriously, sometimes slaw or potato salad — no matter how much you love them — seem so blah. Some days you need to mix it up a bit. I think this salad qualifies.

I admit it was the unusual combination that piqued my interest and was compelled to give this a try. I found this surprising combination is actually quite stunning when all is said. There is the sweetness from the roasted corn; punctuated by the smokiness of the cumin and subtle heat of the jalepeño; which collectively is then foiled up by the crunchy, cool cucumber; and is finally perfectly balanced by the tartness of blueberries.

You're supposed to let this refrigerate overnight but I made this as a jerk reaction when I got home from farmers market and accessed my purchases. I did make enough to sample the next day (because like I said this is best eaten as a side dish), and I agree that the depth and delight of flavors only intensified with time.

Even though this may sound like a weird combo, do try it before summer runs out. It will surprise you . . . like the beauty of summer can.

Corn and Blueberry Salad

From Better Homes and Gardens

Ingredients

5 ears fresh corn, husked

1 cup fresh blueberries

1 small cucumber

1/4 cup sliced red onion

1/4 cup chopped fresh cilantro

1 jalapeño pepper, seeded and finely chopped

2 Tbsp fresh lime juice

2 Tbsp olive oil

1 Tbsp honey

1/2 tsp ground cumin

1/2 tsp salt

Directions

Cut corn kernels off the cob and sauté in a dry skillet over medium-high heat until soft and slighted roasted. The fresher the corn the less cooking needed. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar, combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Yield: 6-8 servings.